This succulent garlic butter shrimp recipe is ready in just 10 minutes! It makes an easy starter or midweek dinner everyone will enjoy!
Serve with roasted asparagus and rice pilaf, for an easy dinner that’s sure to impress.
If you love garlic, you’ll devour this garlicky lemon and butter shrimp dish! Best of all – it’s on the table in just minutes. What more could you ask for on a busy weeknight?
Why This Recipe Works
- Quickly Cooking the shrimp and then removing them from the pan flavors the sauce without overcooking the shrimp.
- Adding the lemon at the end keeps the flavor bright with no bitter taste.
- Finishing with butter gives the sauce a silky consistency.
Ingredients Notes
- Shrimp: Use raw shrimp that’s been cleaned and shelled.
- Butter: I use salted butter, but unsalted will work just as well.
- Garlic: Use fresh garlic for the best possible flavor.
Shrimp Buying Guide
With so many choices when purchasing shrimp here are some tips for making the best purchase.
- Is fresh really fresh?: Shrimp may be displayed raw but this doesn’t mean it’s freshly caught. A small percentage (about 10%) of shrimp sold in the US comes from the US. The rest is imported and chances are it was frozen previous to display. If you want to be sure to ask at the counter and avoid buying defrosted produce.
- If buying frozen, try to choose individually quick-frozen shrimp, this way you can thaw exactly the amount you need. For detailed information on this topic, see my post on how to thaw frozen shrimp
- Untreated shrimp. Some manufacturers chemically treat frozen shrimp. Check the ingredients on the packed to make sure “Shrimp” is the only thing on the ingredient list.
How to achieve crispy Shrimp
If you have ever wondered how chefs make perfectly cooked crunchy shrimp? Here are a few tips on how to do it at home:
- Place frozen or raw shrimp in a large bowl. Pour cold water over the shrimp then add 1 tablespoon of baking soda. Cover with plastic wrap and leave them to soak overnight.
- One hour before cooking, take the shrimp from the baking soda solution and brine in a solution of 1 quart (4 cups) of water, 2 tablespoons sugar, and 1 tablespoon salt. Leave for 15 minutes to an hour. Dry well before using.
How to make Garlic Butter Shrimp
- Saute the garlic and the shrimp in a pan. Remove shrimp.
- Add butter and lemon juice. Mix until melted.
- Bring to the boil and let simmer until a silky sauce is achieved.
- Serve and enjoy!
Step By Step Instructions
Prepare the shrimp by patting it dry with paper towels
Then season the shrimp with salt and pepper.
Heat the olive oil over high heat. Add the shrimp to the pan in a single layer.
Add the shrimp going clockwise around the pan so you know the order to flip them in for even cooking.
Cook the shrimp undisturbed for about a minute on each side.
Lower the heat to medium. Then add the butter and allow it to melt before adding the garlic. Cook until fragrant.
Add the lemon zest, juice, parsley, and toss to coat.
Serve and enjoy!
Tips for best results
- If you like your shrimp extra crunchy and don’t want to overcook, brine before cooking (see the instructions under how to achieve crunchy shrimp).
- To avoid the sauce becoming greasy, the butter is best mixed in at the end to emulsify the mixture.
- This dish can also be served with pasta. I also like to serve it on a bed of rice or simply alone as an appetizer.
Other Seafood Dishes You’ll Love
FAQs
Some good choices are to serve it with rice, pasta, couscous, or with a side of asparagus.
Garlic shrimp can be kept in an airtight container for up to three days.
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Let’s Make
Garlic Butter Shrimp
Fresh juicy shrimp cooked in a buttery garlicky sauce. This simple and super quick dish is perfect for a busy weeknight meal
Prep5 minutes
Cook5 minutes
Total10 minutes
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Instructions
-
Prepare the cleaned, shelled shrimp by patting them dry with paper towels. Then season well with salt and pepper.
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Heat the olive oil over high heat in a shallow pan. Add the shrimp to the pan in a single layer and allow to cook undisturbed for 1 minute. Flip the shrimp, and cook until they are just cooked through (about 1 minute).
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Lower the heat to medium. Add the butter and allow it to melt. Add the garlic and cook until fragrant (about 30 seconds), being careful not to brown too much. Add the lemon zest, juice, and parsley. Toss to coat.
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Check for seasoning and add salt as needed before serving.
Tips + Notes
- If you like your shrimp extra crunchy and don’t want to overcook, brine before cooking (see the instructions under how to achieve crunchy shrimp).
- To avoid the sauce becoming greasy, the butter is best mixed in at the end to emulsify the mixture.
- This dish can also be served with pasta. I also like to serve it on a bed of rice or simply alone as an appetizer.
Nutrition Information:
Calories: 234 (12%)| Carbohydrates: 2g (1%)| Protein: 24g (48%)| Fat: 14g (22%)| Saturated Fat: 5g (31%)| Trans Fat: 1g| Cholesterol: 301mg (100%)| Sodium: 933mg (41%)| Potassium: 128mg (4%)| Fiber: 1g (4%)| Sugar: 1g (1%)| Vitamin A: 345IU (7%)| Vitamin C: 12mg (15%)| Calcium: 179mg (18%)| Iron: 3mg (17%)
Nutritional Data Disclaimer
